1 1/4 c. graham cracker crumbs
1/3 c. butter, melted
1 (8 oz.) pkg. cream cheese
1/2 c. sifted confectioners' sugar
1/4 tsp. almond extract
1 tbsp. milk
1/2 c. chopped pecans
1 c. whipping cream
1/4 c. sifted confectioners' sugar
1/4 tsp. almond extract
1 (21 oz.) can peach pie filling

Combine crumbs and butter; press onto bottom of a 9" square baking pan.

Combine softened cream cheese, sugar, milk and extract, mixing until well blended. Spread over crust; sprinkle with nuts.

Beat cream until stiff; add sugar and spread over nuts. Spread pie filling over whipped cream. Chill several hours or overnight. Serves 8 to 10.